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Fiesta Salad https://www.metro.ca/userfiles/image/recipes/salade-pamplemousse-jicama-6076.jpg PT45M PT30M PT1H15M
Peel and cut oranges and grapefruit into supremes over a large bowl to catch the juice. Put supremes in juice. Add jicama and radishes and toss gently. Cover and refrigerate 30 minutes.In a small bowl, combine lime rind, yogurt, mayonnaise, honey, pepper and salt, stirring until smooth.Arrange lettuce in a large bowl. Using a slotted spoon, place the orange mixture over the lettuce; drizzle evenly with yogurt mixture. Sprinkle with pomegranate seeds, pumpkinseed kernels, and cilantro.
8
4 4 5 3
4 orange, cut into supremes 1 rio star grapefruit, cut into supremes 3 cups (750 mL) jicama, peeled and cubed 3/4 cup (190 mL) red radishes, slivered 1 1/2 tsp. (3 mL) lime rind, grated 3 Tbsp. (45 mL) fresh lime juice 3 Tbsp. (45 mL) plain fat-free yogurt 2 Tbsp. (30 mL) light mayonnaise 1 1/2 tsp. (3 mL) honey 1/4 tsp. (1 mL) Freshly ground black pepper To taste, Salt 4 cups (1 L) chopped romaine lettuce 1 cup (250 mL) pomegranate seeds 3 Tbsp. (45 mL) pumpkin seed kernels, toasted 2 Tbsp. (30 mL) chopped cilantro
Fiesta Salad

Fiesta Salad

Rate this recipe
4 Votes
  • Gluten-free
8
servings
0:45
Preparation
0:30
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    orange, cut into supremes
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    ORGANIC NAVEL ORANGES

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    2 lb PRODUCT OF U.S.A.


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    BLOOD ORANGES

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    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


  • 1
    rio star grapefruit, cut into supremes
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  • 3 cups
    (750 mL)
    jicama, peeled and cubed
  • 3/4 cup
    (190 mL)
    red radishes, slivered
  • 1 1/2 tsp.
    (3 mL)
    lime rind, grated
  • 3 Tbsp.
    (45 mL)
    fresh lime juice
  • 3 Tbsp.
    (45 mL)
    plain fat-free yogurt
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  • 2 Tbsp.
    (30 mL)
    light mayonnaise
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  • 1 1/2 tsp.
    (3 mL)
    honey
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  • 1/4 tsp.
    (1 mL)
    Freshly ground black pepper

  • To taste, Salt
  • 4 cups
    (1 L)
    chopped romaine lettuce
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    PRODUCT OF U.S.A. 6.59/kg


  • 1 cup
    (250 mL)
    pomegranate seeds
  • 3 Tbsp.
    (45 mL)
    pumpkin seed kernels, toasted
  • 2 Tbsp.
    (30 mL)
    chopped cilantro
Imprimer ma sélection

Preparation

Peel and cut oranges and grapefruit into supremes over a large bowl to catch the juice. Put supremes in juice. Add jicama and radishes and toss gently. Cover and refrigerate 30 minutes.

In a small bowl, combine lime rind, yogurt, mayonnaise, honey, pepper and salt, stirring until smooth.

Arrange lettuce in a large bowl. Using a slotted spoon, place the orange mixture over the lettuce; drizzle evenly with yogurt mixture. Sprinkle with pomegranate seeds, pumpkinseed kernels, and cilantro.

Source : Texas Sweet

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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